John Myers
Onion and Cream Chicken from Tray
The perfect onion and cream chicken from tray recipe with a picture and simple step-by-step instructions.
- 5 size Onions
- 3 Bell peppers (red, yellow, green)
- 3 Chicken legs
- 3 Oil
- Paprika powder
- Salt
- Pepper
- 200 ml Chicken broth
- 200 g Whipped cream
- 250 ml Milk
- 500 g Potatoes
- Grease a drip pan a little.
- Peel the onions into rings, clean the peppers – remove the seeds – wash and cut into strips and distribute both in the drip pan.
- Cut the chicken legs at the joint with a sharp piece of water – wash – dab dry and spread on the vegetables.
- Now mix a little oil with paprika powder and brush the chicken pieces with it, season with salt and pepper.
- Mix the chicken stock with the cream and the milk, add salt and pepper to the chicken pan and put it in the 200c. preheated oven for about 1 hour.
- Wash the potatoes, cut into wedges, season with salt and place in the middle of the chicken pan 30 minutes before the end of the cooking time – they are then soft and nicely browned.
- Now enjoy your meal.
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